Our Kitchen House classes made soft pretzel bread this week. This is a quick bread, meaning there’s no proofing time needed! These mini breads are easy to make and are a great accompaniment to any dip, sauce, spread, or meal you like.

Yields 6 pretzel sticks

Soft Pretzel Bread
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  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 1 cup plain Greek yogurt
  • 1 Tbsp honey
  • 1 large egg (for egg wash)
  • Large grain Kosher salt


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or coat with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and honey, and mix until a rough dough forms.
  3. Dust work surface with some flour, dump the dough out onto the flour, and use your hands to bring the dough together into a ball.
  4. Knead dough for a minute or two until the dough is smooth. If sticky, slowly work in small amounts of more flour.
  5. Form the dough into a log and cut into 6 equal pieces. Roll each piece into a 4 inch stick and place on the prepared baking sheet making sure to leave space between each stick.
  6. Crack the egg into a small bowl and beat well. Use a pastry brush to coat each pretzel stick in a thin layer of the egg. A paper towel can also work if a pastry brush is unavailable. Sprinkle a big pinch of the Kosher salt over each stick.
  7. Bake the pretzel sticks until golden brown or about 15-20 minutes. Allow to cool slightly before enjoying with your favorite dip or as is.